Poblano Peppers with Piccadillo or Corn and Tomato Stuffing

5 Poblano peppers
1 lb. lean hamburger meat
½ onion, chopped
2 garlic cloves, minced
2 bay leaves
6 oz. can tomato paste
2 teaspoons oregano
½ teaspoon cinnamon
1 teaspoon cumin
⅛ teaspoon ground cloves
1 teaspoon salt
¼ teaspoon pepper
1 cup water
¼ cup slivered almonds, toasted
⅓ cup pimento-stuffed green olives, sliced
¼ cup raisins
1 tablespoon cider vinegar
1 or 2 chipotles in adobo, minced
1 cup uncooked rice
1½ cup shredded Cheddar Jack cheese
Cilantro

Cut poblanos in half lengthwise. Remove seeds and veins. Roast under broiler until skin is charred. Wrap in tin foil for 10 minutes or more to steam, then peel and set aside. Brown hamburger. Add onion; sauté about 5 minutes. Add garlic and spices; cook about 1 min. Add tomato paste and stir until a little caramelized. Add almonds, olives, raisins, vinegar and chipotle. Simmer until most of liquid has evaporated, about 15 minutes. Let cool or refrigerate overnight.

Cook rice according to package directions. Combine with meat mixture. Arrange poblano halves in baking dish just large enough to hold them. Spoon stuffing mixture into peppers and mound up. Sprinkle cheese on top, and bake at 350˚ for 30 to 45 minutes. Garnish with chopped cilantro.

Alternate filling:

1 can whole kernel corn or corn cut from 5 ears fresh corn
3 pieces bacon
1/2 large sweet onion or 4 large green onions, chopped
3 Tbsp. Chopped sun dried tomatoes
3/4 cup Mexican cheese blend or queso fresco
Salt and pepper to taste

Prepare as above

This is a delicious recipe from my sister, Carolyn. It's easy to make ahead and refrigate to be baked later. Carolyn arranges the cooked poblanos on a tray to freeze, then vacuum seals them individually to be heated and eaten whenever she and Paul get a taste for Stuffed Poblanos. It's my next project.